Yummy Black Bean and Corn Soup

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Yummy Black Bean & Corn Soup

 

1 bag dried black beans

1 large red onion

4-6 cloves of garlic

1.5 tsp of Mexican oregano

1 tsp of chili powder

2 cans of sweet yellow corn (frozen ok too)

1 can of diced stewed tomatoes

salt and pepper to taste

nonstick cooking spray

 

 

Soak the beans overnite in a warm water.

 

Cook beans in salt water on medium heat until tender. If you have a

pressure cooker you can do this in 20 mintues. When finished, drain

beans and keep remaining liquid in seperate container.

 

In medium sized pot, sautee chopped oninons and garlic until the

onions are clear. Add beans and corn. Sautee for another 2-3 mintues.

Add oregano and chili pepper. Stir in stewed tomatoes. Add

some of the water drained from beans. You want beans and corn to be

fully covered in liquid. (Liquid should be about 2 inches above beans

and corn.

 

Cook with lid on medium heat for 1.5 hours. Cook longer for thicker

consistency. Garnish with chopped oninons and/or tofu sour cream.

Serve with steamed rice.

 

Optional: Add mushroom for extra flavor. You can sautee them after

oninos and garlic.

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetnerRecipes

 

 

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